Recipe of the week - Curried Courgette Fritters
The Adventurous Vegetarian features 30 countries, 30 sumptuous menus and everything you need to give your friends and family a taste of how other vegetarians eat. Working with many vegetarian groups and societies, author Jane Hughes has brought together favourite meals and fascinating stories from Belgium to China, Cuba to Palestine.
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This week we have a dish from New Zealand: Curried Zucchini/Courgette Fritters.
Curried Courgette Fritters
1 medium onion, finely diced
3 zucchini/courgettes, coarsely grated
1 cup / 100 g chickpea (Gram) flour or wholemeal flour
1 tsp salt
1 tbsp sweet chili sauce
1 tbsp black sesame seeds
1 tsp mild curry powder
rice bran oil, for frying
Sauté the onion in a little oil until soft and translucent. Mix all the ingredients together in a large bowl. The moisture from the zucchini/courgettes should make everything the right consistency – add a splash of water if it seems too dry to hold together. Let the mixture sit for around 20 minutes in the fridge, then stir again. (If you are in a rush, this is not absolutely necessary, but if you do it you will end up with a more consistent mix that will stick together better.)
Heat a little oil in a non-stick pan and fry small spoonsful of the mixture for around 4-5 minutes each side or until golden brown and cooked right through. You should have enough mixture for between 10 and 20 fritters. Serve immediately with sweet chili sauce, salsa or chutney on the side.
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